Missing that crunch of potato chip in the Paleo lifestyle well you are in luck as these Zucchini Chips are just as good if not better than the boring old potato chip. White potatoes are high in carbs and cause one's glucose levels to rise rapidly and this means you are still hungry because your body burns through the sugar so fast. With these Zucchini Chips you get the crunch and flavor without the artificial rise of blood sugar.
aked Zucchini Chips
coconut cooking spray
seasoned salt, or other seasoning(s) of your choice
Preheat oven to 225 degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Set aside.
Slice zucchini into thin medallions, about the thickness of a quarter. (You can either use a knife & a very steady hand, or a mandoline slicer.)
Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice. (A note on seasoning, however - use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It's better to end up underseasoning and add more later.)
Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional 30-50 minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out. One zucchini makes one serving (1/4 C. - 1/3 C. of chips depending on the size of your squash).
Serve and enjoy! Chips can last up to a week in an air tight container.